LAMB MASSAMAM
Prep 10
Cook 30
1 tsp Extra Virgin Olive Oil
3/4 cup Basmati Rice, cooked as per packet instructions
400g Lamb, Diced (You can order pre-diced lamb through Butcher Crowd, so handy!)
1 Onion, diced
2 Potatoes, cut into large chunks
2 cups Bone Broth or Vegetable Stock
1/2 x 400ml can (200ml) Coconut Cream
1/3 cup Peanuts, crushed
Coriander garnished
Salt & Pepper, to taste
Massamam Paste:
2 Garlic Cloves, minced
1 Red Chilli, finely diced
1 Lemongrass, finely chopped
2 tsp Ground Cumin
2 tsp Ground Coriander
1 tsp Fish Sauce
1 tsp Coconut Sugar
1 tsp Galangal, minced (alternatively ginger can be used)
1/2 tsp Ground Cardamom
1/2 tsp Ground Cinnamon
1/4 tsp Ground Cloves
1. Add all paste ingredients into a mortar and pestle and grind into a paste (alternatively, ingredients can be blitzed in a blender until combined).
2. Heat oil in a medium saucepan on a medium heat.
3. Add onion and paste, cook until onions have softened and fragrant, approximately 2 minutes.
4. Add lamb and stir until lightly browned and coated in the paste, approximately 3 minutes.
5. Add potatoes and broth to saucepan, bring to a boil and then reduce to a simmer for 20 minutes or until potatoes are soft and liquid has reduced.
6. Stir through coconut cream and cook until slightly thickened, approximately 3 minutes.
7. Serve with a bed of rice and sprinkle with peanuts and coriander.
ButcherCrowd is better
BETTER FOR THE FARMING & FISHING FAMILIES, THE ANIMALS, THE ENVIRONMENT AND BETTER FOR YOU. A BETTER WAY OF EATING MEAT.
SKIP, PAUSE OR CANCEL ANYTIME
